Queso de la Nucia Stuffed Peppers Recipe

Ingredients with Measurements:
- 6 large bell peppers
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup cooked rice
- 1 cup Queso de la Nucia cheese, shredded
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon olive oil

Special equipment needed:
- Large pot
- Baking dish

Step-by-step instructions:

1. Preheat the oven to 375°F.

2. Cut off the tops of the bell peppers and remove the seeds and membranes.

3. In a large pot, bring salted water to a boil. Add the bell peppers and cook for 5 minutes. Drain and set aside.

4. In a large skillet, heat the olive oil over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.

5. Add the onion, garlic, cumin, chili powder, paprika, salt, and black pepper. Cook until the onion is soft and translucent.

6. Stir in the cooked rice, Queso de la Nucia cheese, and cilantro.

7. Stuff each bell pepper with the beef and cheese mixture.

8. Place the stuffed peppers in a baking dish and bake for 25-30 minutes or until the peppers are tender and the cheese is melted and bubbly.


Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
6 servings

Nutritional information:
Calories: 350
Fat: 22g
Carbohydrates: 16g
Protein: 23g
Sodium: 450mg

Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Any type of cheese can be used instead of Queso de la Nucia.

Variations:
- Add diced tomatoes or corn to the beef mixture.
- Use different types of peppers, such as poblano or Anaheim peppers.

Tips and tricks:
- If the peppers won't stand up on their own, slice a small piece off the bottom to create a flat surface.
- Use a spoon to remove the seeds and membranes from the peppers.
- To make the dish spicier, add more chili powder or cayenne pepper.

Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat in the microwave or oven until heated through.

Presentation ideas:
Serve the stuffed peppers on a bed of lettuce or with a side of guacamole.

Garnishes:
Garnish with fresh cilantro or diced tomatoes.

Pairings:
Serve with a side of Spanish rice or black beans.

Suggested side dishes:
Spanish rice, black beans, or a side salad.

Troubleshooting advice:
If the peppers are not tender enough, cook them for a few more minutes before stuffing and baking.

Food safety advice:
Make sure the ground beef is cooked to an internal temperature of 160°F.

Food history:
Queso de la Nucia is a type of cheese from the town of La Nucia in the province of Alicante, Spain. It is a soft, creamy cheese with a mild flavor.

Flavor profiles:
Savory, cheesy, slightly spicy.

Serving suggestions:
Serve hot as a main dish.

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Region: Spanish

Taste: Savory, Tangy, Spicy, Herbaceous, Cheesy